Fresh Tomato Soup
Bright, vibrant tomato soup made with ripe summer tomatoes, fresh basil, and quality olive oil. The best way to use peak-season tomatoes.
Nutrition per serving
135 Calories
4g Protein
16g Carbs
6g Fat
4g Fiber
Ingredients
Instructions
- . Bring a large pot of water to boil. Score an X on the bottom of each tomato and blanch for 30 seconds, then transfer to ice water. Peel, core, and roughly chop.
- . Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
- . Add chopped tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- . Remove from heat and add fresh basil. Use an immersion blender to puree until smooth. Taste and add sugar if needed.
- . Season with salt and pepper. For a richer soup, stir in cream. Serve immediately, garnished with fresh basil.
Recipe Notes
- Use the ripest, most flavorful tomatoes you can find—the soup is only as good as your tomatoes
- Mix tomato varieties for complex flavor
- Add basil right before blending to preserve its fresh flavor